Directions

1Heat oven to 425ºF. Split each pita bread around edge with knife to make 2 rounds. Place rounds, cut sides up, on ungreased cookie sheet. Top rounds with mushrooms, onion and bell pepper. Sprinkle with basil and cheeses.

2Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 wedges.

Expert Tips

You can use a 4-ounce can of mushrooms pieces and stems, drained, instead of the fresh mushrooms.

For lunch the next day, stuff remaining pitas with shredded lettuce, sliced tomato and any leftover veggies and cheese. Drizzle stuffed pita with your favorite dressing. Oh, so good!